Servings 4 servings
Ingredients
- Four 8-ounce veal, chicken, turkey or pork scaloppini
- Salt and pepper
- 1 cup flour
- 2 eggs, beaten together with 2 Tablespoons water
- 2 cups Panko breadcrumbs, crushed
- Peanut oil, for pan-frying
- Lemon wedges
Instructions
- Season the scaloppini with salt and pepper on both sides then dredge them in the flour, then in the eggwash and then in the crushed Panko breadcrumbs.
- Heat a large pan over medium heat and add enough peanut oil so that the oil will rise up to half of the thickness of the cutlets.
- Test the hotness of the oil by dipping one tip of the breaded cutlet into the oil. You want to hear a distinct sizzle.
- Pan-fry each of the cutlets until golden brown, turning them over as necessary.
- Once fully cooked, remove the cutlets from the pan and place them on a paper towel-lined plate. Season them immediately with salt.
- Serve with a slice of lemon and your favorite accouterments, like red cabbage, potatoes and cucumber salad.
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